Gluten-Free Bread – That Tastes Like Wheat!

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3. Combine the coconut oil and warm water together and then combine with the dry ingredients. Mix on high for 2 minutes. This should resemble a thick cake batter.

4. Pour batter into greased bread pan, cover with plastic wrap (optional but helps top appear smoother), and set in warmed oven to rise. Shut the oven door.

5. The bread will take about 20 min. to rise to just below the top of the pan. Carefully take the pan out and set aside. Preheat your oven to 400 degrees.

6. Let the bread sit on the counter just until it rises to the top of the pan. Place the pan in the oven and bake for 10 min.

7. Place a tin foil ‘tent’ over the bread (resist all temptation to poke it!) and bake for an additional 35-45 minutes.

8. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with a stick of butter. Let the loaf cool about 5 minutes before removing to a wire rack. And no matter what, do not lick the top of the loaf.

9. Let cool completely before cutting. I can never resist cutting just a small corner, but it cuts much, much easier if you let it cool first.

These also work great as pull-apart dinner rolls. If you let the dough sit a bit longer after you’ve mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.

I use a 9×13 cake pan that has been greased well. I let them rise about the same time – enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.

I often bake a loaf of bread and a pan of dinner rolls in the same oven, right next to each other. Deeeeelicious!

Combine the coconut oil and warm water together and then combine with the dry ingredients. Mix on high for 2 minutes. This should resemble a thick cake batter.

4.

Pour batter into greased bread pan, cover with plastic wrap (optional but helps top appear smoother), and set in warmed oven to rise. Shut the oven door.

5.

The bread will take about 20 min. to rise to just below the top of the pan. Carefully take the pan out and set aside. Preheat your oven to 400 degrees.

6.

Let the bread sit on the counter just until it rises to the top of the pan. Place the pan in the oven and bake for 10 min.

7.

Place a tin foil 'tent' over the bread (resist all temptation to poke it!) and bake for an additional 35-45 minutes.

8.

Test the bread with a toothpick. After you've removed the bread from the oven, immediately rub the top with a stick of butter. Let the loaf cool about 5 minutes before removing to a wire rack. And no matter what, do not lick the top of the loaf.

9.

Let cool completely before cutting. I can never resist cutting just a small corner, but it cuts much, much easier if you let it cool first.

Note

These also work great as pull-apart dinner rolls. If you let the dough sit a bit longer after you've mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.

I use a 9x13 cake pan that has been greased well. I let them rise about the same time - enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.

I often bake a loaf of bread and a pan of dinner rolls in the same oven, right next to each other. Deeeeelicious!

I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and fitness & nutrition coach.
Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it.
I also chat about homesteading, homeschooling, herbs, faith, and anything else I'm thinking about. . . like, I need to refill my tea. . .if I can remember where I put it. . .

Hi Paula, so I made this but hadn’t found millet so I substituted rice flour for it. But, I just found the millet and haven’t used the bread flour mix yet. I’d really like to try the millet in it, any suggestions for adding millet flour to the mix I already made? Thanks(again!) Kelly

If you’ve already made the Bread Flour Mix with rice flour in place of the millet, I’d say go ahead and use it that way. The next time you make the mix you can use millet and that will give you a chance to decide which one you like the best.

You could possibly use 2 1/2 c. of the Bread Flour Mix and add 1/2 c. of millet to the recipe to equal the 3 cups needed. This will alter your starch ratio, but not enough to make a huge difference. You will still have the rice flour in the mix, but you can get a taste for the millet too.

If the loaf doesn’t turn out how you like it, you can always use it for croutons or bread crumbs.

woohoo! Let me say it again! “woohoo!” We have a bread winner! I tried it with the 2 1/2 cups of the mix I had and the 1/2 cup millet. 1st loaf is out and sliced for lunch…delicious. 2nd loaf is rising. This is hands down our favorite so far and I love that it doesn’t require eggs! =0) Kellyc

I quadrupled the recipe in my Bosh and the bread is baking in my oven as I type. I can't wait to try it. It looks really good. I'm curious how you turn it into pull apart dinner rolls? The picture looks yummy. The dough seems too runny to form into balls. Do you form it into balls after it rises?

Thanks for asking about the pull-apart dinner rolls. I've modified my post to explain it, but in case you miss it, here's the secret:

I use a muffin scoop.

The dough should be a tad thicker than cake batter. I scoop it up in a muffin sized scoop and just drop the dough in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.

I use a 9×13 cake pan that has been greased well. I let them rise about the same time – enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.

I often bake a loaf of bread and a pan of dinner rolls in the same oven, right next to each other.

Thanks for the directions. I'm going to try it. The bread is great. My husband was rebelling against the bread I was making. He is now a happy camper again. I like to bake enough bread to last a week. Quadrupling it worked great. I put two loaves in the freezer. There seemed to be more room in my bowl, so I may try to do 5 or 6 loaves next time.

Hi,I tryed this today but had to use butter cause I have not coconut oil. It turned out a tad 'wet' & Ii even cooked it longer:-( I'm still going to eat it, it tastes GOOD!! I'm just going to have to toast it:-)

~ I coulnd't figure out where the second measure of water (2 Tbsp) was supposed to go, so I left it out.

The bread doesn't look like yours – it didn't rise anywhere near that much, and is maybe a little heavier, but not toooo bad.

I'm not GF myself, so have no idea how good or bad GF bread gets…but I would like to eat this stuff myself, I *liked* the taste and texture. I have frozen the loaf, and will see how it goes on defrost!

Thank you so much for your help with this recipe – explaining your flour mixes and everything. This site has been a real help, and despite the fact that *everyone* says not to try make GF bread, as your first experiment…I think it went surprisingly well! So thank you!

Yum – this looks so good! I found your site from the Frugal Days, Sustainable Ways blog hop – I love your site! Can’t wait to try this bread! I don’t normally use GF Flour Blends because I can’t eat grains, but I will have to try a few things and see if I can get your recipe to work! Thank you for sharing!

No Jane, I haven’t. Several years ago my bread machine ‘walked’ off the counter (had it too close to the edge!) and fell. I replaced it with a Bosch before Travis found out about his allergy so I’ve never used a bread machine for my gluten-free recipes.

If you feel adventurous enough to try it I hope you come back and tell us how it worked.

I have a stupid question, I do not have a bosch (honestly don’t know what that is) so I would be mixing this dough with my stand mixer, should I use the dough hook, or the paddle? And also, is it as simple as “mixing on high for 2 minutes” no kneading? or anything?
Thanks so much, I just learned my little guy has several allergies.

Bosch is the brand of my mixer. I bought it to do large loaves of ‘regular’ wheat bread and then shortly thereafter found out about our allergies. I still use it to make this gluten-free bread because it has a nice large bowl and I often make more than one loaf at a time.

Gluten-free bread dough is completely different than wheat bread dough. You can use paddles, regular beaters, or the dough hook. And yes, it is as simple as “mixing on high for two minutes” (hard to believe, I know!) There is no kneading and no punching down. It’s like thick cake batter that you pour into your bread loaf pan, wait for it to rise, and bake it. That’s it.

Hope this helps – and that you have success making it. Let me know if you have any questions in the process!

We LOVED this bread the first time I made it. My husband hasn’t been happy with any other gf bread I’ve tried since we went gluten free a year and a half ago. He said this bread was the best bread ever! This time I’m trying replacing about a third of the starch ratio for oat flour, along with the sorghum and millet. I’d love the starch ratio to be a little lower. I’m hoping it tastes just as excellent.

I’m glad your husband enjoys it – I remember how glad Travis was to finally eat bread again. He’s come to the point now that he rarely eats any bread at all so I haven’t made this recipe in over a year – that and the too much starch issue.

Thanks! The flavor was still excellent, but it didn’t rise quite as much as it did the first time around. My loaf pans are a little smaller, so I may have adjusted the proportions too low. I think it would still be worth trying to lower the starch ratio and maybe just let it rise a little longer.

Well, I just took it out of the oven and it was beautifully risen and I was so proud. However, after I let it set the 5 mins. then took it out of the pan and placed on a wire rack. Both sides were sunk in and it looked awful. I am sure it is a big mess of doughy bread the way it looks. I will use your mix next time. )-:

Everyone has said just use that flour in place of whatever the recipe calls for and their stuff has been great. I made a loaf of cinnamon bread and it was good, but it did not have yeast and it was her recipe.

I made your wonderful bread and had picture perfect results ! My taste buds were pleasantly surprised. Currently I am looking for a cinnamon roll recipe made with yeast GF and dairy and egg free. Do you have any?
Hopeful,
Susan

I’m so glad the recipe turned out! I don’t have a cinnamon roll recipe, but something tells me you could drop a little of this bread dough into a muffin tin and swirl in a nice mixture of cinnamon and sugar in each one – then maybe drizzle on some powdered sugar and butter frosting as they were cooling. What do ya think?

I have tried soooo many recipes, and all of them come out gummy in the middle. This loaf turned out so beautiful, and light, I was excited until I cut into it. What am I doing wrong? I have tried 2 different yeasts, oven and bread maker.

I’m sorry you’re bread is turning out gummy – that was one of my biggest complaints in trying to find a good bread recipe too. Do you let the loaf cool completely before you cut into it? Did you change anything in the recipe?

The only thing I did different in this recipe, was didn’t add all the water. There are some that ask for an egg, and I use an egg replacer, but other than that, I haven’t got the courage to change anything yet!

I would hope so!! It is 3 months old. I will grab a oven thermometer today when I go to town and see what that comes in at, if there is a difference I will try another loaf tomorrow morning and let you know it goes!!!

So, It a bought an oven thermometer, and my oven is only out about 10degrees. I tried another loaf this morning, and it still came out a tad bit gummy, not as bad as it has been, still edible. This is still the closest I have come to making a GF bread!!!

It might depend on how high you are above sea level – not sure how much difference that would make though. If I were in your shoes, I’d bake it a bit longer and make sure it’s completely cooled before you cut into it. I’ve also heard that if you spray your knife with oil it will cut through better.

Interesting! OK, I will definetly try that! It smells sooooo good, that Im not going to give up! Im soo close
Have you tried milling your own flours? I tried but it seems as if it is missing something?

Yes, all the flours I use in this recipe (except for the starches) I mill at home. The GF Flour Mix I use is millet flour, sorghum flour, tapioca flour, potato starch, and arrowroot powder. If you click on the ingredient in the recipe it will take you to the directions to make the mix.

Say, I’m eager to give this recipe a go, but I don’t have any rapadura sugar. Could I substitute another sweetener? If so which of these would be best: Coconut Palm Sugar, stevia/cane, honey, or plain ole regular white sugar?

So excited to try this. My newborn is MSPI, and since I am nursing her I cannot eat dairy, eggs, or soy. Her symptoms are not completely gone, so we are removing wheat as well. I kept searching for a good plain (re: not banana or pumpkin bread) bread recipe with little luck. Cannot wait to whip up a loaf!

Could you please make this recipe printer friendly so I do not have to print out all the extra advertisments and comments. I am not computer savy enough to know how to just print the recipe and not the rest of the stuff. It is a waste of printer ink and paper to print out all this unnecessary stuff.

Directions:
1. Grease one 8×4 loaf pan. Heat oven to 200 degrees F and then turn the oven off.
2. Combine GF Flour Mix, xanthan gum, celtic sea salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3. Combine the coconut oil and warm water together and then combine with the dry ingredients. Mix on high for 2 minutes. This should resemble a thicker cake batter.
4. Pour batter into prepared pan, cover with plastic wrap (optional but helps top appear smoother), and set in warmed oven to rise. Shut the oven door.
5. The bread will take about 20 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6. When the bread has risen just to the top of the pan, bake it for 10 min. (Mine rose just a tad too much.)
7. Place a tin foil ‘tent’ over the bread (resist all temptation to poke it!) and bake for an additional 35-45 minutes.
8. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with a stick of butter. Let the loaf cool about 5 minutes before removing to a wire rack. And no matter what, do not lick the top of the loaf!
9. Let cool completely before cutting. I can never resist cutting just a small corner, but it cuts much, much easier if you let it cool first.
10. These also work great as pull-apart dinner rolls. If you let the dough sit a bit longer after you’ve mixed it, it will thicken to the point that you can scoop the dough in a muffin-sized scoop and drop it in rows of three. I leave a bit of room in between them, maybe a 1/2 to 1 inch or so.

I use a 9×13 cake pan that has been greased well. I let them rise about the same time – enough to get just to the top of the pan. I cover them with tin foil for the first ten minutes just like I do the bread and I bake them the same amount of time and at the same temperature.

Hi there, this is my first attempt at baking GF bread for my DD (I regularly bake ww bread in a breadmaker). I feel like this is a silly question but by “dry yeast”, do you mean traditional “active dry yeast” or “instant dry yeast”? I use breadmaker yeast for my bread machine. I’m a newbie!
Thank you for the recipe! I went out and bought all the flours and I’m excited to bake this beauty!

Hi!! I am in the process of making this recipe. I used Namaste Foods Gluten free Perfect Flour blend flour but followed the rest of the recipe to a T. However my dough was thick like cookie dough and after spending 20 min in my oven. The loaf hasn’t risen at all. Any suggestions? I am wondering if maybe because my flour had xanthan gum in it and then I added more gaur gum if that isn’t the problem?

I’ve never used that flour blend before so I don’t know what’s in it. Anytime you change ingredients like that it’s going to turn out differently than what my experience was. Gluten-free breads are notorious for being very picky about amounts used So it could be a number of things that changed the texture and thickness.

When I made the bread the first time it barely rose at first too after the first 30 minutes. I was in a hurry so I just put some Saran Wrap on it and put it in the fridge. When I came home a number of hours later it had risen just fine. After I looked at the recipe and saw that I had misread the yeast measurement. It is 1/2 tbsp yeast, not 1/2 tsp. I baked it and it came out fine.

Well I bought the coconut oil and some arrowroot but I’m sorry to say it was a disaster. It didn’t rise very well and it was sticky. Also the next day it was a hard as a brick. No good even when toasted. So the birds got a treat!! Don’t know what went wrong as I followed the recipe exactly.

I am new to gluten free baking. I have some almond flour but no other wheat substitutes. Do I need to use so many different flours to make a loaf of bread? If so, I guess it will be a while before I can get back to the health food store for some! Thanks fo your help!

I don’t think soaking would make any difference, you’re basically delaying the time you’ve mixed it to the time you bake it.

The only think I would do is not add the yeast until later. You could mix it all up (except the yeast) and let it soak, then when you’ve got time set aside to bake it, you add the yeast and let it do it’s rising.

I absolutely LOVE this bread recipe – actually found it on another site with the recipe calling simply for “sugar”, so I’ve just been using organic cane sugar. It was a little too sweet for us, so I cut the sugar down to about 1 T. Even my non-GF family thought it was good bread! Makes life so much easier to find one more thing I don’t have to make as separate dishes!

I did find that it rises better for me and has a better texture if I use a wet-rise process than letting it rise in the oven. Will definitely be following your website for more great ideas.

M guess would be the flour you used. Without knowing what kinds of flours they use in it, or what portions of each flour – it’s hard to say for sure. But when you said that the dough became pretty thick right away, I’d guess they’re using a different blend than what I am.

Do you have access to sorghum or millet flours to try it with the GF Flour Mix?

You must think me rude, my first comment and I’m moaning. I’m new to this game, but understand there is a lot of trial and error. I have just checked the Dove Farm website and the flour blend contains ‘Natural Gum’, so maybe I don’t need the xanthan Gum.

I have only been gluten free for a few months, but really miss crusty fresh bread, so I’ll keep experimenting.

Well first stage done, I made dough into ‘cobs’ – cobs are buns. They have risen in the warmed oven and I am about to bake them. I adjusted recipe slightly so no idea if it will work or taste right, but hey trial and error. I used xylitol and honey as I don’t have sugar of any kind in the home. I used the xylitol just in case it needed some sweetness, but I believe sugar substitutes don’t activate yeast, but honey does so I added a bit of honey to do that job. Honey is the only non vegan food I eat, I guess the last food item that I haven’t stopped eating yet since becoming vegan, but I will when it feels right for me. I was wondering whether jaggery would activate yeast! I am always trying to eat healthily and avoid sugar, and came across jaggery. I know its probably still not healthy but its not as bad as refined sugar. I made jaggery into some syrup very easily and I used it in some vegan cake recipe and it worked, I may try it in the bread to see if it activates the yeast, unless someone can tell me whether they have used it in bread recipes! I really hope this works, GF bread is not easy for me to make. Glad there is no cornstarch, as I can’t eat that, and I am not a big fan of oat flour, so these flours seem good for me. I really want a good bread for the winter days here in the UK. I have a good Chapati recipe that is great, but never managed a bread yet, so fingers crossed.

Update. First try it was ok but unfortunately not to my taste. I don’t think I like the taste of Millet or is it the sorghum flour, I’ve used both before in baking and not been fond of the taste, so may be I need substitute either one or both of these flours with another, any suggestions. I wondering if Amaranth flour would work as I like Amaranth flour in my Chapatis. The other problem was the buns were very hard on the outside, may be I over cooked them! Inside was ok nothing like your picture, more stodgy, but cooked enough. I will not waste them, I will crumble them up into bread crumbs and use them in another recipe. Back to the drawing board. I was wondering whether there is a ratio of certain flours to starch that is best for GF breads, if we get the ration right then may be it is easier to substitute!

It would definitely be okay to substitute amaranth flour for either the millet or sorghum. As far as the buns being hard, I really don’t know what effect the honey would have – if that would affect GF flours like that or not. It would definitely seem to me that it would affect the cooking time though, so you might be right in that you might have over baked them.

This bread was delicious! The only downfall was an air bubble in the middle of the loaf which isn’t that big of a deal we just can’t use it for sandwiches. I don’t have a mixer so I’m thinking I didn’t mix well enough perhaps. Without a mixer, what do you suggest for this bread? Just mixing by hand?

I have tried this recipe twice with the same results. I cannot get the dough to rise sufficiently to make a usable loaf of bread. My dough does not resemble a thick cake batter, but rather a very thick cookie batter. The 1 1/2 plus 2 T of water does not give me the results. I used your recipe for the bread flour mixture and followed the recipe as exactly as possible. Should I increase the amount of water to make the batter thinner?

Greetings!!! I am thankful to have ran across this recipe. What a delight to make and to eat!!! The BEST BREAD RECIPE EVER!!! I am a GF Vegan and gave up finding bread that didn’t choke me or weigh a ton. I share many of your interests as well so it has been great to read your bio and glean from your trials in cooking. I pray blessings of abundance for you and your family and all you are doing.

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